Heirloom and Creole Tomato Salad

  1. In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated.
  2. Season the vinaigrette with salt and pepper.
  3. With a serrated knife, quarter the Heirloom tomatoes.
  4. Slice the Creole tomato into 1/2-inch slices.
  5. Cut the Vidalia onion into thin slices or rings.
  6. Peel and remove the pit of the avocados.
  7. Slice the avocados into 1-inch slices.
  8. Season all the vegetables (both sides) with salt and fresh black pepper.
  9. Arrange all the vegetables on a large platter along with the cheese.
  10. Drizzle the dressing over the entire platter.
  11. Serve the salad with the croutons.
  12. Combine all the ingredients in a food processor with a metal blade and process for 30 seconds.
  13. Use immediately or store.
  14. Will keep for several days in an airtight container in the refrigerator.
  15. Yield: 2 cups

extra virgin olive oil, balsamic vinegar, garlic, herbs, salt, tomatoes, tomatoes, vidalia onion, avocados, mozzarella cheese, baguette croutons, lemon juice, vegetable oil, onions, green onions, celery, horseradish, yellow mustard, ketchup, parsley, salt, cayenne pepper, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/heirloom-and-creole-tomato-salad-recipe.html (may not work)

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